Archive for May, 2016
Chicken is one of the leaner, healthier meats. It’s easy to cook with and often times on sale. This makes it a very popular choice for dinner meals. However, eating chicken several nights in a row can become very boring, especially if it’s cooked the same way every time.
There are methods to spice up chicken dinners. Cooking chicken in the style of specific ethnic cuisines can really give a family dinner night the extra spice it needs to not let chicken become a boring meal. Trying various spices each night can also spice up a plan dinner night.
Consider the sides that are used along with the chicken. Serving it with red wine can really add a romantic twist to a chicken dinner. Using rice, pasta, and gravies can also change up dinner to make it more delectable.
Here are some recipes using chicken breast that help make dinner delicious and not boring:
Buttermilk Baked Chicken
4-6 Chicken Breasts
1 Tablespoon of Chicken Bouillon Granules
1 Cup of Flour
¼ Cup of Butter, melted
¾ Cup of Buttermilk
½ Teaspoon of Rosemary
1 Tablespoon of Paprika
In a large bowl, combine buttermilk, bouillon, & rosemary, let stand for 10 minutes. Add chicken breasts, coating each piece. Let stand for 30 minutes to overnight in the fridge. Combine flour and paprika and coat each piece. Place in a 9×13 baking dish and drizzle with melted butter. Bake for 1 hour at 350 degrees Fahrenheit.
Garlic Lemon Chicken
¼ Cup of Flour
1 Tablespoon of Garlic Powder
1 lb of thinly sliced boneless chicken breasts
2 Tablespoons of Olive Oil
1 cup of Chicken Broth
1 Tablespoon of Lemon Juice
1 Tablespoon of chopped fresh Parsley
Mix flour, garlic, & parsley in a bowl. Reserve 1 tablespoon of the mix. Moisten chicken lightly in water. Coat evenly with remaining flour mixture. Heat oil in a large skillet on medium-high heat. Add ½ of the chicken and cook 3 minutes per side or until golden brown. Repeat with remaining chicken, adding additional oil if needed. Remove chicken from heat, be sure to keep the meat warm. Mix broth, lemon juice, and reserved flour mixture. Add to skillet, bring to a boil, stirring to release brown bits in the skillet. Stirring frequently, cook 5 minutes or until sauce is slightly thickened. Spoon over chicken. Sprinkle in parsley.
Chicken Enchilada Casserole
1 ¾ cans of Chicken Broth
1 can of Cream of Chicken
2 1/1 cups of cooked Chicken breasts, shredded
10 Corn Tortillas, shredded
1 Onion, cooked and diced
1-8oz carton of Sour Cream
1-8oz package of shredded Cheddar Cheese
Pre-heat oven to 350 degrees Fahrenheit. Mix broth, cream of chicken, and sour cream. Layer a casserole dish with this system:
Chicken & Onions
Repeat layering. Bake for 30 minutes. Let cool and allow to firm before serving.
1. Chicken Breast Recipes – Allrecipes.com
2. 50 Healthy Chicken Breast Recipes – Cooking Light
I absolutely love pasta or rice meals especially the ones which are really quick and easy to make. I normally make pasta dishes from scratch; but sometimes I really don’t have the time and energy to do so and I opt for a quick fix pasta in a packet. One of my all time favourite quick fix pasta dishes has to be Kraft Cheesey Pasta because it is delicious and tasty. I always make sure I have a few boxes of Kraft Cheesey Pasta in the cupboard because it takes minutes to prepare and it can be eaten on its own or as a part of a main meal. I love the fact that Kraft Cheesey Pasta is really cheap to buy and only costs about 80 pence per 190 gram box from Tesco’s or ASDA.
The Kraft Cheesey Pasta is really easy to find in most supermarkets; you will most probably find it in the rice and pasta aisles. The Kraft Cheesey Pasta is supplied in a tall thin rectangular cardboard box which is mainly red in colour and boasts the Kraft trade mark near the top of the packet. On the front of the box it also states that the product is in fact Cheesey Pasta and there is also a picture of a plate full of the Cheesey Pasta so as you get some sort of an idea of what the Cheesey Pasta is going to resemble once it has been prepared and cooked. On the back of the box of Kraft Cheesey Pasta you will find all of the nutritional values as well as the ingredients which make up the Kraft Cheesey Pasta. There is also very clear and precise cooking instructions printed on the back of the packet which are really easy and simple to follow. You have the option to choose from two different cooking methods, which are on the hob in a pan of boiling water or alternatively in the microwave.
The Kraft Cheesey Pasts is quite lightweight and easy to store as it hardly takes up much room in the cupboards; the best thing about it is the fact that it has a good shelf life. The packet which I have in the cupboard just now doesn’t go out of date until September 2009. The long shelf life of the Kraft Cheesey Pasta means that I can buy quite a few packets of it and store them in the cupboard and not have to worry about using them up quickly, I normally stock up on a few boxes of this when they are on special offer in Tesco’s. Once you open the box of Kraft Cheesey Pasta you will find two things, a large foil sachet which contains the powdered cheese sauce and lots of little pasta shapes. The pasta shapes are quite long and tube shaped and resemble a yellow colour. Obviously the pasta shapes are hard when you open the box but they do become soft in texture once you have cooked them in boiling salted water (like you would do with any other pasta).
Cooking the Kraft Cheesey Pasta couldn’t be easier and simpler and even the most inexperienced of cooks could manage this alone without causing havoc in the kitchen. Basically before you start cooking your Cheesey Pasts you have to decide which method of coking you would prefer, wither it be in the microwave or on the hob. Personally I prefer to cook the Cheesey Pasta on the Hob as it tastes a lot nicer and the pasta has a softer texture. If find that cooking the pasta in the microwave gives the pasta a somewhat rubbery and elastic texture. If you are cooking the Cheesey Pasta on the hob then all you have to do is add the pasta to a pan of salted boiling water and simmer for approximately 6 minutes or so or until the pasta is soft. Once the pasts is soft you have to drain off the excess water in a colander and then place the pasta back into the pot which you used to cook it. Then you have to add 50g of butter or margarine and then 50ml of milk to the pan. I normally don’t measure out the milk and butter quantities, I just add a tablespoonful of butter then add a splash of milk, mainly because it is quicker then measuring out the specified quantities. Once your milk and butter is added to the pan stir them until the butter is fully melted into the milk and it starts to simmer. Then add the cheese sauce and stir continuously until you have a lovely thick smooth cheese sauce; then serve.
If you decide to cook the pasta in the microwave then all you have to do is pour 850ml of boiling water into a microwavable container and then add the pasta and a pinch of salt. Cook the pasta uncovered on full power for five minutes (stirring half way through so as the pasta doesn’t stick together) or until the pasta is soft. Drain of the excess water in a colander and return to the bowl and add the milk, butter and the contents of the foil sachet containing the cheese powdered sauce ands stir well. Once fully combined place bowl back into the microwave and cook on full power for one minute before serving. Cooking the pasts in the microwave takes the same amount of time as cooking it on the hob however cooking the pasta on the hob gives it a better texture and taste.
Once your pasta is fully cooked you will have a plate full of soft textured pasta shapes which are covered in a gorgeous, thick orange coloured sauce. The cheese sauce has a very rich and creamy smell, the worst thing about the pasta sauce is the fact that it smells horrible and sort of reminds me of old socks, but this shouldn’t put you off as it smells a whole lot worse than it tastes. The pasta has a lovely creamy taste which is accompanied with a very rich cheese flavour which tastes similar to that of strong cheddar cheese; although it does have a slightly sharper tang to it. I think that Kraft Cheesey Pasta has a better taste to that of similar branded cheese pasts products as the cheese flavouring is a lot stronger and tastier. Some of the other similar cheese pasts dishes have really bland cheese flavouring and taste more creamy than Cheesey; but Kraft have got the balance of creaminess and cheesiness perfect in this product.
Kraft Cheesey Pasts isn’t exactly one of the healthiest quick fix meals available; but it is very quick and easy to prepare and most importantly it tastes delicious. On average a 100g serving of the Kraft Cheesey pasta contains 230 calories, 11.5g of fat, 7.3 g of saturated fat, and 0.3g of salt. This product is quite high in fat especially if you are eating a whole packet to yourself, however if you are serving two or more people with the Kraft Cheesey Pasta as an accompaniment to a main meal then the calorie content wont be as high as you are each having a smaller portion.
I really like the fact that the Cheesey Pasta can be served as an accompaniment to a main meal, I normally serve it instead of chips or potatoes with a meal as it really does make a satisfying and filling substitute. You can also jazz up the Cheesey pasta a little by adding some of your own ingredients such as diced ham, onions, chives, mushrooms etc.
For more information on Kraft or any of their other products then have a look at their website which is www.kraft.co.uk
1. Kraft Macaroni and Cheese – Wikipedia
2. Cheesy Pasta Bake – Kraft Recipes
Chicken liver pate is a very inexpensive appetizer to prepare. Liver pate can look very pretty if molded and set on the table with bread and crackers around the dish. Chicken liver pate keeps very well, and the appetizer is immensely enjoyed by those which enjoy liver. Liver is definitely an acquired taste, and liver is either hated or loved by people. Chicken liver pate is very high in fat from the butter content so a little goes a long way. I usually serve this appetizer with crackers or toast. Instead of just using plain toast, I toast my own bread and use herbs in order to add more flavor. This recipe contains white wine, but the wine could be omitted if the taste of wine is not desired. Makes 3 cups.
3 Slices of bacon, fried and crumbled
1/4 C. Butter
1/2 Lb. Mushrooms, sliced
1 Lb. Chicken livers
1 Small onion, diced
1/3 C. White wine, any brand
1 Tsp. Salt
1 Tsp. Pepper
1/4 C. Butter, cold and not melted.
In a large skillet, fry the bacon until crispy; drain on paper towels. Drain off the grease from the bacon, but do not wash the skillet because the bacon bits at the bottom of the skillet adds extra flavor to the dish.
Add 1/4 cup of butter to the skillet and melt on medium heat. Add the diced onions and saute for 5-6 minutes until tender. Add the sliced mushrooms and livers into the skillet and saute for 5 minutes. Take the skillet off and away from heat and add the white wine slowly into the skillet. Pouring wine directly into skillet over an open flame could result in a fire. Cover skillet with lid and cook on medium heat for 10 minutes so the chicken livers get cooked all the way through. After 10 minutes, take the skillet off of the burner and let sit 20-30 minutes until the mixture is slightly more than warm. If the chicken liver mixture gets cold, and the cold butter is mixed into the mixture, the butter will not incorporate very well in the blender large pieces of butter will be mixed in the pate.
In a food processor or blender, add in cold butter, crumbled bacon, liver mixture, salt and pepper. Pulse until smooth and no chunks are present. Pour mixture into a bowl or oiled mold and refrigerate for at least 12 hours before serving. Makes 3 cups. Serve on crackers or toast.
1 Baguette loaf
1/2 C. Melted butter
2 Tsp. Dried Basil
2 Tsp. Dried Parsley
2 Tsp. Garlic Powder
Slice the baguette into thin slices. In a small bowl, melt the butter in the microwave. In another bowl, combine basil, parsley and garlic powder and mix until well blended. Brush the melted butter over each slice of bread. Sprinkle lightly with herb mix. Bake in a 350 degree oven for 4-5 minutes or until lightly toasted. Top with chicken liver pate.
1. Chicken Liver Pâté Recipe – Jacques Pépin | Food & Wine
2. Chicken-Liver Pâté Recipe – NYT Cooking
Chicken Kiev is an excellent dish to eat when the craving for comfort food arises. I love to cut into the chicken after it has been fried and watch all of the butter come seeping out of the middle. In order to cut down on the fat a little, I use “I can’t believe it’s not butter,” or margarine made with olive oil. Chicken Kiev is very delicious, but, the delicious piece of chicken can be fattening. The traditional breading of plain bread crumbs does not add enough flavoring for my taste, so I either make my own bread crumbs, or, I buy Italian bread crumbs. In order to roll the chicken so butter don’t leak out, I pound out my chicken breast to 1/4 inch pieces so they are easier to roll and seal. Serves 4.
4 Boneless, skinless chicken beasts
1/2 C. Margarine or butter
1 Tbsp. Dried parsley
2 Tsp. Lemon juice
2 Tsp. Salt
2 Tsp. Dried garlic powder
1/2 Cup flour
2 C. Italian bread crumbs
3 C. Vegetable oil or shortening
On the kitchen counter or cutting board, lay 1 piece of plastic wrap down. Lay chicken piece down on plastic wrap, place another piece of plastic wrap on top. Using a mallet, or can use a plastic cup, pound out chicken piece until 1/4 inch thick. When pounding start in the middle and work out toward the edges. The chicken pieces have to be pounded out because some chicken breasts are too thick to roll and sometimes the thicker pieces don’t get cooked all the way through. Pound out all the chicken pieces and set aside on plate.
In a medium bowl, cream together butter, parsley, lemon juice, salt and garlic powder until completely combined. Put mixture back in the refrigerator so mixture sets back up.
Dry the pounded out chicken pieces off with a paper towel on both sides, and let finish drying 5-10 minutes.
After chicken pieces are dry, take butter out of refrigerator and spread 2 to 2 1/2 small spoonfuls in the middle of each chicken breast. Roll up the chicken and secure with toothpicks or cooking string. To roll chicken, roll like a burrito by folding over one end, tuck in sides then finish rolling over. If I use cooking string, I use one on each end and I don’t tie the string to tight because the middle will buckle and warp the chicken piece.
After all the chicken pieces have been filled, rolled and secure, put back in the refrigerator for 10-15 minutes.
In 3 separate bowls, pour in the flour, bread crumbs and eggs in each one. Take chicken out of refrigerator and place each one into flour mixture. Flour helps to bind the breading and also acts like a glue. Coat each piece completely with flour. After flouring, roll into egg mixture, then roll into bread crumbs. Set breaded chicken pieces back on plate and put in the refrigerator for 20 minutes so the breading will set.
Heat oil in deep fryer or pan to 375 degrees. Take chicken out of the refrigerator and do a second coating of chicken in the bread crumbs. Shake off excess coating and slowly lower chicken in deep fryer. Cook about 5-8 minutes, drain on paper towels. Serve with rice or noodles.
Sometimes I put the chicken in the oven from the deep fryer for 5-8 minutes to ensure they are completely cooked. Many of us have busy lives and don’t really feel like cooking. If I am busy and crave chicken Kiev but don’t have time to prepare, I just bread up chicken, deep fry and make the butter sauce in a pan and pour over chicken. This way is fine and still delicious, but, it leaves out the flavoring of the chicken from the butter when cooked.
1. Chicken Kiev
2. Chicken Kiev Recipe : Alton Brown : Food Network
Mini Cheesecake Cookies
Cookie baking does require time and effort but the rewards are great. Often the aroma of baking will lift the spirits. This is an excellent recipe for cheesecake cookies that will only take 15 minutes to prepare. They only take 20 minutes to bake and 1 hour to chill. These are very delicious and moist cookies. They are better than eating cheesecake because they are bite-size. They have a creamy cheese filling and graham cracker coating just like cheesecake. They are awesome for serving to family, friends, and guests. They arte excellent for packing on a take along lunch and kids will love them. This recipe will make about 4 dozen cookies.
These cookies are very inexpensive to make so they will fit in the budget well. They will store well in airtight containers. They make a great snack and taste delicious served with a glass of cold milk. These cookies are healthy because they contain calcium and protein. They are really decorative for any party table. They make an excellent dessert for serving at lunch or dinner. They are perfect for taking on picnics. They are much better than store bought cookies because they do not have all of the preservatives.
1 cup of real butter
4 ounces of cream cheese
1 cup of sugar
1 1/2 tablespoon of lemon juice
2 1/2 cups of flour, all-purpose
1 teaspoon of baking powder
1/2 cup of graham cracker crumbs
Beat until smooth, 4 ounces of cream cheese, 2 tablespoons of sugar, 1 egg yolk, 1 tablespoon of milk, 1 tablespoon of sour cream. Mix and stir all of these ingredients until well blended.
1. In a mixing bowl, mix butter, cream cheese and sugar and mix until well blended. Add the egg and lemon juice and mix well.
2. Combine the flour and the baking powder. Add this to the cream cheese mixture and well. Cover and place in the fridge for 1 hour.
3. Roll the dough inti 1 inch balls and roll the balls in the graham cracker crumbs. Place on a baking sheet.
4. Make an indention in the center of each cookie and fill it with a half of teaspoon of cheese filling.
5. Bake at 350 degrees F for about 20 minutes. Cool. Store the cookies in an airtight container with lid.
6. Serve and enjoy!
1. New York Cheesecake Cookies Recipe : Sandra Lee : Food Network
2. Cherry Cheesecake Cookies – My Baking Addiction
Looking at the exquisite artwork and inspirational quotes on a box of Celestial Seasoning’s Chamomile tea, you may be forgiven for thinking that this is going to be the best tasting chamomile tea ever. Sadly, it’s not. Although there are many fine herbal teas and chamomile blends from Celestial Seasonings, the pure chamomile is not one of them. This is one of the blandest tasting chamomile teas on the market.
Inexplicably, chamomile is one of the best selling teas in the Celestial Seasonings line up. Even stores that carry only two Celestial Seasonings flavours will carry Sleepytime and chamomile. That means a lot of tea drinkers are buying it even though there is hardly any taste. Why?
Tea Bag Blending
Some tea drinkers like to use chamomile as a base for their own blends of tea. For example, just placing a cinnamon stick or a tiny pinch of ground ginger into a Celestial Seasonings chamomile greatly improves the flavour. Adding fruit juice, herbs and spices are other ways to create your own specialty herbal tea.
Chamomile can also be used to tone down some other stronger and bitter teas. Celestial Seasoning’s Tension Tamer is a strong, medicinal-tasting tea. But if a pot of it is made with one bag of chamomile added to the Tension Tamer, the chamomile mellows Tension Tamer somewhat. This can then be drunk hot or iced as an alternative to sugary and calorie-laden beverages.
This particular chamomile tea is great with food because it does not have any strong flavours that may clash with food. It can be drunk with any meal or a snack, but it’s unsatisfying by itself.
Many people, including this writer, drink chamomile tea for its medicinal effects and not really for the taste. Chamomile tea and used chamomile tea bags feature in a plethora of folk remedies. Cool chamomile tea can help perk up drooping houseplants. Chamomile tea is mild enough for very small children and pets to drink. (If you do give it to pets, make sure it isn’t boiling hot and do not sweeten it.)
Celestial Seasonings chamomile tea bags, when wet, produce a fine oil on the bag. This is great stuff. Lukewarm chamomile tea bags placed on the lids of itchy eyes can be tremendously soothing. This writer uses lukewarm chamomile tea bags to help temporarily ease the itch of psoriasis.
But chamomile tea is best known for easing cramps caused by eating too much or eating something that made you very gassy. Although some women may find a cup of chamomile tea soothing enough to help ease menstrual cramps, this writer drinks the tea in order to help swallow a liberal dose of painkillers.
1. Amazon.com : Celestial Seasonings Chamomile Herbal Tea, 40 …
2. Chamomile Tea Reviews | RateTea
Since I started a management course in distance learning I have less time on cooking so I buy some prepared food. The one we tried today in the Birds Eye Chicken Burgers. They come in a cardboard box and there are 4 burgers in it. They weight 200 g together. They are available in most of the supermarkets. I bought ours in Sainsbury’s for 1.79 pounds. Not very surprising but I tell anyway that they are among frozen food.
How to prepare them? I put them on the preheated grill and on a medium level I cooked them until they were crispy on both sides. On my grill this lasted for about 10 minutes. Then I put them into toasted hamburger buns in companion with a leaf of round lettuce, a slice of tomato, two slices of onion, a slice of cheddar cheese and some ketchup. They were really tasty.
If you don’t have a grill you can prepare it in the oven as well but they won’t be as crispy as on the grill. You should put them on a tray in a preheated oven of 230 grades /210 grades with fan / gas mark 8 for 15 minutes.
The chicken burgers are not too big and they are about 1 cm thick. They are made with chicken breast coated in breadcrumbs so they are quite light. Even my kids liked it very much. Naturally I had to cut the hamburgers into little pieces for them.
The ingredients are as follows: Chicken Breast (53%), Breadcrumb, Batter, Vegetable Oil, Marinade, Onion.
Breadcrumb Wheat Flour, Water, Yeast, Salt, Natural Colour (Paprika Extract, Curcumin).
Batter Water, Wheat Flour, Salt.
Marinade Water, Salt, Wheat Flour.
The burgers (without bread and vegetables) contain 244 kcal energy per 100 g (2 burgers). In 100 g there is 11.1% protein, 22.5% Carbohydrate, 12.2% Fat, 2.8% Fibre and 0.28% Sodium.
To sum up these chicken burgers are very convenient for me as while the burgers are on the grill I can wash and cut the vegetables and on the open part of my grill I can toast the hamburger buns. So preparing 4 hamburgers takes me 15 minutes from the beginning to the ready stage. They aren’t the healthiest option available but I think they are delicious and at least we eat some cheese, tomato, onion, lettuce and chicken breast. I will definitely buy them in the future too. I have some other frozen prepared food at home I have to test but this one definitely was a winner.
1. Chicken Burgers Recipe : Food Network
2. Chicken Burgers with Garlic-Rosemary Mayonnaise Recipe : Giada …
Cheese has a bad reputation: full of fat, cholestrol, and saturated fat. Fortunately, eating a low fat diet does not require that you exclude this delicious and protein-packed food. There are many steps you can take to incorporate cheese into your meals without sacrificing health.
Look at your diet as a whole:
When beginning a diet, for whatever reason, many people first think to cut out their cheese consumption. While this is not a bad idea in some cases, be sure to look more carefully at your diet as a whole. Sprinkling some parmesean on top of your pasta adds tons of flavor without being nearly as fatty as the peanutbutter you want to glob on your bagel every morning or the granola bars that you snack on coming home from work.
In fact, considering that most cheeses have between 6 and 8 grams of fat per ounce, they are rarely the largest contributors to a person’s daily fat consumption. Cutting back on fried foods, cream-based foods/dressings, and desserts will likely do much more to reduce your fat intake than forgoeing a slice of cheese her or there. Even a skinless chicken thigh has more fat in it than does the average chunk of cheese you might eat on crackers or with an apple.
One of the reasons cheese has such a bad rap is perhaps that it is often served with other very fatty foods. Cheesy nachos won’t do your lowfat diet any good, but this as much because of the fat content of the beef and the oil the tortillas were cooked in as it is because of the cheese. Similarly, removing a cheddar slice from your apple pie in order to cut back on fat just doesn’t make sense: you’d be better off to keep the cheese on but cut your slice in half. And, for the record, converting your cheeseburger into a hamburger is little more than a symbolic gesture in the grand scheme of things: even a small (3.5 oz) extra-lean burger will have 3 to 4 times as much fat as the cheese that tops it. Instead of getting rid of the cheese, then, perhaps it’s more important to first evaluate what the cheese is sitting upon.
Choose your cheese wisely:
There is some variation in fat content between cheeses, and if, like me, you’d like as much cheese in your diet as possible, it may be to your benefit to choose your cheese based in part on fat content. Lowest in fat are generally the softer cheeses: brie, camembert, mozzerella, and ricotta. Next in line are the chunk cheeses, like feta and bleu cheese. These pack a flavorful punch, and even a little bit of either, when added to a salad or meal, will be well worth the few extra grams of fat. The highest in fat include monterey jack, cheddar, american, and cream cheese. Of course, all of this information is for naught unless you know how to use the cheese.
Maximize your cheesiness:
When cooking with cheese and trying to reduce fat in your diet, be sure to maximize the cheesy impact. In most cases, a little bit goes a long way, and while there is little difference in fat content between mild and sharp cheddar, there’s a huge difference in the strength of the flavor. Using more flavorful cheese usually means you can use less of it, cutting down on fat. Also, by pairing cheese with certain flavors, the taste and texture can be better emphasized. Try combining herbs like cilantro, chives, and dill with your cheese, and you’ll find the flavor pops without added fat or calories. On the other end of the spectrum, eating cheese with fruit or paired with wine will provide maximum enjoyment without ruining your diet. While mama’s homemade mac ‘n’ cheese may be out of the question when trying to maintain a low fat diet, this by no means requires you to give up one of the most versatile and downright yummy foods around. And always remember, a diet is no good if you won’t stay on it: if cheese is something you must have, figure out how to add it into your meals without overdoing it- you’ll be happier and healthier.
1. 6 Tasty and Healthy Low-Fat Cheeses for a Low-Fat Diet | Prevention
2. 7 Nautrally Light Options for Cheese Lovers | Reader's Digest
I was pleasantly surprised when I tried this soup. I like soups and enjoy them anytime all year long but especially in winter. My friend Shirley got me to try this and then shared the recipe with me. I found it to be delicious and I think you will too. It goes wonderful with corn bread or crusty French or Italian bread.
Though I wasn’t really sure I would like this because I am not big on cooked cabbage (I prefer my cabbage in a slaw) unless it is stuffed cabbage leaves or a New England Boiled Dinner, I tried it and I have to admit, I went back for seconds. This is really good.
CABBAGE AND TOMATO SOUP
In a large soup pot combine
1 small head of cabbage coarsely chopped
3 carrots sliced crosswise
3 stalks celery including leaves chopped
2 large firm tomatoes diced
1 large green bell pepper seeded and diced
1 large onion chopped
1 can (14.5oz) cut green beans (do not drain)
1 small can baby lima beans (do not drain)
1 quart tomato juice
1 1oz pkg. French Onion Soup mix (I use Lipton)
1 14oz can chicken broth (or beef but I like the chicken)
Juice and zest of 1/2 lemon
1 Tbsp. chopped parsley
Pinch of rosemary
Pinch of thyme
Salt and pepper to taste (I don’t add salt but I do add a good heavy shake of pepper)
Enough water to just cover the vegetables
Place over med-low heat and cover. Allow to simmer until vegetables are tender,
about 30 minutes. Stir occasionally while cooking. When done remove from heat and serve in warm bowls with crusty bread or corn bread and a dab of sour cream for garnish.
This is a wonderfully good soup, it is very good for you. I usually serve this with a side salad of pear and cottage cheese on a bed of lettuce garnished with a carrot curl and carrot cake for dessert. Everyone I have served this meal to really enjoyed it and even asked for seconds. The kids even like it.
1. Cabbage Soup Recipes – Allrecipes.com
2. 1000+ ideas about Cabbage Soup on Pinterest | Cabbages, Simple …
I have never been a real devotee of cornbread – so what am I doing in Kentucky? That’s a long story that I won’t go into just now, but it brings me to the subject.
I was born in Kansas, spent most of my life in Colorado and, although I learned later that my mother could actually be designated a Southern cook, we didn’t eat much cornbread. Why? My dad didn’t like it very much.
All Kentuckians eat cornbread; it’s a mainstay in their diets. It can even be made on top of the stove, and most homemakers here do that almost daily. I don’t enjoy it that much, so I don’t make it often.
However, I did discover a version of cornbread that I like very much. If you’ve never visited Kentucky, you should! There’s a real treat in store for you, something most of us have not encountered unless we live in the South. It’s called Spoon Bread – and it is definitely yummy!
Spoon Bread is a specialty of the world-famous Boone Tavern, located in Berea, Kentucky, which is also the home of one of the finest colleges in the nation, simply called Berea College. Berea is also known as the Craft Capital of Kentucky, and this includes everything from making brooms, cut glass, jewelry, and every other craft imaginable to very distinctive furniture-making. So I would suggest you make Kentucky, especially Berea, a target for a very enjoyable vacation. Be sure to enjoy the outstanding cuisine at Boone Tavern – and enjoy the spoon bread.
Following is my version of the basic recipe. Other ingredients may be added, such as onion, green peppers, even mushrooms, but the plain recipe will stand on its own, and it is rarely served with added ingredients.
KENTUCKY SPOON BREAD
3 c. milk
1 cup white corn meal
1 tsp. baking powder
2 tbs. butter
1 tsp. salt
Stir meal into scalded milk and let it come to a boil, making a mush. Add butter while mixture is hot. Cool. Add well-beaten eggs, salt, and baking powder. Mix for 5 minutes or until it is completely blended. Pour into a buttered casserole. Bake at 350oF. for 30 minutes, or until lightly browned. Serve while hot on individual bread plates with plenty of butter.
1. Dilly Casserole Bread recipe from Pillsbury.com
2. No-Knead Casserole Bread Recipe | Taste of Home